Things get heated when it comes to incorporating garlic and red wine.
It can really save those last-minute dinner scrambles.
Dress up your pasta with something homemade.
This native African bird is a more mainstream food than I thought, just not in my little corner of Manhattan.
This made a clear-flavored, well balanced (but eggplant-prominent) puree that needed only salt to be remarkably appetizing.
The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.
It is juicy and sweet and entirely garlicky: a lovely short-season ingredient that Jackie and I look forward to every summer.
Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.